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Ginger Garlic Noodle Soup with Bok Choy

Dairy-Free; Gluten-Free Optional

This is flavorful, immune-boosting soup is a must-have during flu season. Nutritious, comforting, and super customizable. To maximize the key immune-supporting compound in garlic (allicin), let garlic sit for at least 10 mins after chopping before adding it to heat. 

Pro-Tips

  • Customize to your liking by adding chili crunch, kimchi or different types of veggies. 

  • Add some protein with shredded chicken, shrimp, pork or tofu

  • Sub the rice noodles with your favorite noodle or grain... Or skip it all together. It's your soup!

  • Serve with avocado slices on top for extra flavor, fiber and healthy fat.

  • Makes approximately 2 servings

Ginger-Garlic-Noodle-Soup-With-Bok-Choy.jpg

Ingredients

  • 1 tablespoon olive oil

  • 3 shallots, diced

  • 1 bunch green onions, chopped, green and white divided

  • 4 cloves garlic, minced

  • 2 tablespoon ginger, fresh, minced

  • 5 1/2 cups chicken bone broth, or vegetable broth

  • 2 whole star anise

  • 2 tablespoon soy sauce, or Tamari for a Gluten Free option

  • 10 oz crimini mushrooms, sliced

  • 6 oz rice noodles

  • 1 1/2 heads bok choy, roughly chopped

  • Sesame seeds, for topping

  • Red pepper flakes, for topping (optional)

Instructions

  1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

  2. Add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

  3. Chop the end off of each green onion - dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

  4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

  5. Carefully pour the chicken bone broth into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

  6. Remove lid from the pot and carefully remove and discard each star anise from the soup.

  7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

  8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

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